Asian pork burgers with Thai-style coleslaw

These pork burgers are equally good eaten hot, warm or cold. They employ the Asian technique of adding umami-rich ingredients, such as shiitake mushrooms, bacon and soy sauce, to increase the natural sweetness of the pork, while using ginger and spring onions to counterbalance any overly meaty flavours.

Method

To make the burgers, set a small frying pan over a medium heat. Add 2tbsp oil and fry the garlic, ginger and chilli for a few seconds before adding the diced (and destalked) mushrooms. Fry briskly, stirring regularly, for 2–3 minutes, or until the mushrooms have collapsed and released their liquid. Tip into a large bowl.

Add the minced pork, lemon zest, bacon, spring onions and 2tbsp soy sauce. Mix thoroughly. Reheat the small frying pan and fry a tiny pork patty to test the seasoning. If necessary, adjust the flavourings, adding 1tbsp soy sauce and frying a further patty. Once you are happy, shape the pork mixture into 12 small burgers. Place on a plate lined with greaseproof paper, cover and chill until needed.

To make the salad, mix the lime juice, fish sauce and sugar in a large mixing bowl. Finely shred the quartered cabbages, discarding the tough white cores. Add to the dressing. Cut the carrots, celery and spring onions into matchsticks, add to the cabbage and mix. Add the finely sliced Thai chilli, to taste.

Set 2 non-stick frying pans over a medium high heat. Add 2tbsp oil to each pan. Once it is hot, add the burgers, fry for about 8 minutes on each side or until well coloured – keep turning to ensure even cooking. Serve with the coleslaw.